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Embracing More than Fall

Z'Tejas Southwest Grill welcomes community with dazzling service in a fresh and vibrant atmosphere

Z’Tejas has been shaking up margaritas and sizzling Southwestern food for more than 30 years in Austin. The team continues to dazzle their long-time fans and surprise new guests with incredible food, indulgent service, and awe-inspiring entertainment spaces.

The chef-driven menu features innovative dishes like the Seared Ahi Tuna Salad, Stuffed Artichoke Chicken, and Adobo Chorizo Meatloaf. Chef Diego Bolanos also creates menus throughout the year that highlight the peak flavors and fresh ingredients of the season. This fall, the seasonal menu includes rich and flavorful Pumpkin Chicken Enchiladas, homemade Pasta with Poached Lobster, and a decadent Pumpkin Spice Martini. The newest Avery Ranch location is run by Shane Barnett, who has been with the company for over 20 years. He and Assistant Manager Brian Stewart are eager to welcome you to this beautiful new location. Come enjoy the patio-perfect weather and the new fall flavors in our state-of-the-art outdoor space.


Serves 4 (2 enchiladas per person)


  • 8 corn or flour tortillas
  • 8 oz mixed shredded cheese
  • 8 oz pumpkin puree
  • 16 oz cooked chicken, sliced
  • 8 oz pumpkin enchilada sauce to reheat the chicken
  • 12 oz pumpkin enchilada sauce
  • 1 cup lime sour cream
  • 1 fresh lime
  • 1 cup roasted pepitas
  • ½ cup cotija cheese
  • For pumpkin enchilada sauce: 1 qt red enchilada sauce, 1 qt pumpkin puree, 2 cups heavy cream


In a small saute pan, add cooked chicken with ½ cup of pumpkin enchilada sauce. Stir until chicken and sauce are warmed through. Spread 2 tablespoons of pumpkin puree on each tortilla. Divide cheese and chicken evenly between tortillas and roll them. Place in baking dish and bake at 400 degrees for 3-5 minutes. When cheese is melted, place two enchiladas in center bottom of dinner plate. Cover enchiladas with ~1/4 cup of pumpkin enchilada sauce. Top with dollop of sour cream and squeeze of lime. Sprinkle with roasted pepitas and cotija for garnish. Serve with rice and beans.


Makes 1 drink


  • 1.5 oz vodka
  • 4 oz pumpkin martini mix
  • Brown sugar and cinnamon mix
  • Pumpkin spice
  • 1/2 oz salted caramel pumpkin sauce


Stir pumpkin martini mix before using. Coat rim of martini glass with sugar-cinnamon mix. Drizzle caramel sauce inside, rotating glass slowly. Add ice to cocktail shaker, then 4 oz of pumpkin martini mix and the vodka. Shake very hard so foam is formed, then strain it quickly into martini glass. When pouring cocktail, do it swiftly to ensure foam ends up on top. Sprinkle drink with pumpkin spice.